Nov 28 Smoked Australian Salmon Bagels

This post is from about a month ago for but is still timely because the spring rains haven't seemed to stop and the fishing is continues to be slow.

That day we sat on the end of the jetty for a few hours in the pissing rain for only a handful of fish. One fish we did catch was an Australian salmon. A lot of people turn their nose up at them, but I reckon they are great cooked up on the same day. Leave them any longer though and they aren't as good, which is where a smoker saves the day. Because Australian salmon are quite strong they come up really well smoked, and due to my recent baking obsession they were only ever going into bagels for breakfast.

Combine all the ingredients and knead the dough for 10mins then leave to prove until doubled in size. (A couple of hours.) Knock the air out of dough (punch it in the middle) and then separate it into six to eight similar sized portions. Roll each portion into sausage and then shape it into a ring. Leave to prove until each bagel has risen to an acceptable bagel size, and then poach each one in some simmering water for about a minute each side.

Brush with an egg and dust on some sesame seeds. Place in a 220 degree Celsius oven for 15 – 20 minutes.

Combine all ingredients in a bowl and leave for an hour. Remove fillets, wiping off the excess brine. Put a small strip of prosciutto on top of each fillet and place in a hot smoker for about 20 minutes or until cooked. Remove skin and bones for serving.

Chuck all the ingredients into a nice hot bagel straight out of the oven.

Also

The other day Catherine and I were lucky to meet the lovely Christina from The Hungry Australian. She was down blogging on some of Tassie's food delights - you can read about her trip here.